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Ingredients
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1 white onion, chopped
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2 (15 ounce) cans tomato sauce
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2 jalapeño peppers, halved, seeds and veins removed
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1 serrano pepper, halved, seeds and veins removed
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4 cloves garlic
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1 lime, juiced
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½ teaspoon salt, or more to taste
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1 pinch ground black pepper
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½ bunch cilantro
Directions
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Place onion in a large bowl and set aside. Combine tomato sauce, jalapeño peppers, serrano pepper, garlic, lime juice, salt, and black pepper in a blender. Blend well. Place cilantro in the blender, and pulse several times to chop. Do not over-blend.
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Pour the tomato sauce mixture into the bowl with onion and stir well to combine. Refrigerate at least 1 hour to blend flavors before serving.
Editor's Note
For a spicier salsa, leave the jalapeño and serrano peppers whole before blending.
Nutrition Facts (per serving)
18 | Calories |
0g | Fat |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 18 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 349mg | 15% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 3g | |
Protein 1g | 2% |
Vitamin C 7mg | 7% |
Calcium 12mg | 1% |
Iron 1mg | 3% |
Potassium 204mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.